In a large bowl mix beef, the 1 1/2 tsp salt, 1/2 tsp black pepper, the red pepper and chopped onion. Make 12 meatballs. Insert a garlic clove into the center of each; pinch beef around garlic.

Mix flour and Rustic Rub in a shallow plate. Add meatballs and roll to coat. Reserve remaining mixture. Heat oil in large nonstick skillet over medium-high heat. Add meatballs and brown evenly on all sides, 4-5 minutes. Remove with a slotten spoon to a plate. Reduce heat to medium; add reserve flour mixture and cook, stirring, 3-4 minutes until a dark chocolate brown.

Add sliced onions, remaining 1 tsp salt, 1/4 tsp black pepper and bay leaves. Cook, stirring occasionally, 10 minutes or until onions are very soft. Stir in water, bring to a boil, add meatballs, reduce heat and simmer, uncovered, about 1 hour. Skim fat off surface, remove bay leaves, add parsley and serve immediately.

Rustic Rub: Stir all ingredients in a bowl or an airtight container until blended. Store in a kitchen cabinet up to 3 months.